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Good-quality sausages are vital here. This is still delicious without blackberries, if you don’t have any, and is great with baked potatoes.

SERVES

4

INGREDIENTS

2 tbsp grain mustard

6 tbsp honey

8 good-quality fat sausages

For the slaw

1½ tsp caraway seeds

1½ tbsp maple syrup

1 tsp Dijon mustard

1½ tbsp cider vinegar

6 tbsp extra-virgin olive oil

75g baby spinach leaves

¼ small red cabbage, core removed, very finely sliced

1 small apple, cored and cut into matchsticks

¼ small red onion, sliced wafer thin

15g walnut pieces, toasted

1 crumbled dried chilli

75g blackberries

METHOD

Preheat the oven to 200C/gas mark 6. Mix the mustard and honey together with some seasoning. Put the sausages into a roasting tin large enough for there to be a little room around them (too big a tin and the juices will boil off and burn, too small and the sausages will sit in a pool of liquid and won’t go lovely and glossy).

Pour the honey mixture over the sausages to coat then roast for 25-30 minutes, turning every so often. They should look burnished.

Toast the caraway seeds in a dry frying pan for 20 seconds, then put on to a plate to cool. Whisk together the maple syrup, mustard, cider vinegar and oil and add the seeds.

Bunch the spinach leaves on a cutting board and slice them finely. Put into a serving bowl with all the other slaw ingredients, pour on the dressing and gently toss. Serve with the sausages.